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Chocolate Peanut Butter Chip Fudge

2 cups (12-ounce package) HERSHEY'S Semi-Sweet Chocolate Chips
1 (14-ounce) can sweetened condensed milk (Not evaporated milk)
1 teaspoon vanilla extract
Dash salt
1 cup REESE'S Peanut Butter Chips

1. Line 8-inch square pan with foil.
2. Combine chocolate chips, sweetened condensed milk, vanilla and salt in heavy saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.
3. Remove from heat. Add peanut butter chips; stir quickly just to distribute chips throughout mixture.
4. Spread evenly into prepared pan.
5. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator.

Makes 3 dozen pieces or about 2 pounds.

Note: For best results, do not double this recipe.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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